Blueberry Buttermilk Coffee Cake

$3.30 recipe / $0.41 serving

I did a bad thing. I’m trying to be all good and healthy, but I accidentally made this Blueberry Buttermilk Coffee Cake this morning. Oops. Sorry (not sorry).

This big, fluffy coffee cake is studded with sweet blueberries and topped with a crunchy cinnamon streusel topping. It comes together surprisingly quick, so it would make a nice treat for a slow weekend morning. If you don’t have buttermilk, you can make a substitute by adding 1 Tbsp lemon juice or white vinegar to each cup of milk. AND, if you can’t (or don’t want to) eat the entire cake yourself, you can actually freeze the leftovers. Baked goods are one of those things that freeze surprisingly well, so just let it cool completely, then wrap each piece tightly in plastic wrap and place all the wrapped pieces in a gallon size freezer bag. When you’re ready to eat your decadent Blueberry Buttermilk Coffee Cake, just take however many pieces out you want and let them thaw on the countertop, or microwave for a few seconds until warmed through.

…And that’s exactly what I need to go do right now before I do eat the whole cake. 😜

Instructions

Preheat the oven to 350ºF. In a small bowl, combine the ingredients for the streusel topping (flour, brown sugar, softened butter, and cinnamon) until they create a uniform, crumbly topping. Set the topping aside.

In a large bowl, stir together the flour, baking powder, baking soda, and salt for the coffee cake batter. In a separate bowl, whisk together the white sugar, eggs, buttermilk, and melted butter until smooth. Pour the bowl of wet ingredients into the bowl of dry ingredients, and stir just until a thick, fluffy batter forms (do not over stir).

Coat an 8x8 inch baking dish (or similar size) with nonstick spray. Spread the batter into the dish. Sprinkle the blueberries over top, then push them down into the batter with your fingers. Sprinkle the streusel topping over the top.

Bake the coffee cake in the fully preheated 350ºF oven for 40-45 minutes, or until the top is golden brown. Slice into eight pieces, then serve.

Step by Step Photos

Preheat the oven to 350ºF. Prepare the cinnamon streusel topping first, so it’s ready to go when needed. In a small bowl, stir together 1/4 cup all-purpose flour, 1/4 cup brown sugar, 2 Tbsp softened butter, and 1/2 tsp cinnamon. (the amounts for the streusel in the photos are double, but I ended up having way more than needed and only used 1/2 of the batch on the coffee cake. I froze the rest).

Stir the streusel topping ingredients until they form a crumbly mixture. Set the topping aside.

Stir just until you have a thick and fluffy batter. Do not over stir the batter. It may still look a little lumpy, just make sure all the dry flour is mixed in.

Coat the inside of an 8×8 inch baking dish, or similar sized dish, with non-stick spray. Spread the batter evenly inside the dish. Sprinkle 1/2 cup fresh or frozen blueberries over the batter, then push them down in with your fingers.

Sprinkle that cinnamon streusel topping over the batter. It doesn’t need to cover the batter in a solid layer.

Bake the Blueberry Buttermilk Coffee Cake for 40-45 minutes, or until the top is golden brown…

Like this! Perfect. Now you can slice it into eight pieces and serve with your favorite coffee or tea.

. If you DO decide to freeze the extra pieces of your Blueberry Buttermilk Coffee Cake, make sure they are COMPLETELY cool before wrapping them in plastic. Enjoy!

Made this for the second time in a week today to have for afternoon tea with friends … a real winner! Even the fuss pots loved it. I used a quarter cup of sugar instead of a half the second time, because the topping was so moorish.

I bought some buttermilk for another recipe and was looking for ways to use it up, so I had to (really, I had to!) make this coffee cake for breakfast this morning. It was fluffy and delightful! And not too sweet. And pretty easy to throw together. Thanks :)

Obsessed with this site! Tried this one out today. Followed the recipe exactly and it came out perfectly. First time making coffee cake so I was a little nervous but the recipe was so easy to follow. Shared with my boyfriend and family and everyone loved it!

Hi! I’m Beth

As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Join me for delicious recipes designed for small budgets. More »